Save A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor—perfect as a side or light main.
The first time I tried this cabbage stir-fry, I loved how the sweet peas and savory soy sauce paired so well with crisp, juicy cabbage. It quickly became one of my go-to quick meals when I want something veggie-packed and satisfying without much fuss.
Ingredients
- Green cabbage: 1 medium head (about 700 g), core removed, thinly sliced
- Frozen green peas: 1 cup (150 g)
- Scallions: 2, sliced (optional for garnish)
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated (optional)
- Soy sauce: 2 tablespoons (or tamari for gluten-free)
- Toasted sesame oil: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Sugar or maple syrup: 1 teaspoon
- Freshly ground black pepper: ¼ teaspoon
- Vegetable oil: 2 tablespoons (e.g., canola, sunflower)
Instructions
- Make the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Prepare the pan:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook aromatics:
- Add minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Add cabbage:
- Stir-fry sliced cabbage for 3 to 4 minutes, until starting to wilt but still crisp.
- Stir in peas:
- Add frozen peas and continue to stir-fry for 2 to 3 minutes, until heated and cabbage is tender-crisp.
- Add sauce:
- Pour the sauce over vegetables and toss well to coat. Cook 1 minute more.
- Finish and serve:
- Remove from heat, taste and adjust seasoning if needed. Serve hot, garnished with scallions if desired.
Save 
Save My family loves this stir-fry as a bright, healthy side, often paired with jasmine rice or grilled tofu. It always disappears quickly!
Serving Suggestions
Serve as a side with rice, noodles, or pair with your favorite protein—grilled tofu or chicken works especially well.
Substitutions & Variations
Swap out green cabbage for Napa cabbage, or add shredded carrots for color and crunch. You can omit ginger if you prefer a milder flavor.
Allergy & Nutrition Info
This recipe contains soy unless made with tamari. Each serving contains about 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein. Always check soy sauce labels for gluten or allergens.
Save 
Save Make this easy cabbage stir-fry anytime you need a fresh, quick veggie dish—it's perfect for lunch or dinner.
Recipe FAQ
- → What type of cabbage works best?
Green cabbage is ideal due to its tender yet crisp leaves, but Napa cabbage can be used for a milder flavor and softer texture.
- → Can I substitute frozen peas?
Fresh peas can be used when in season, or edamame for a slightly different texture and taste.
- → How to make this dish gluten-free?
Use tamari instead of regular soy sauce to avoid gluten while maintaining the savory flavor.
- → Is ginger necessary in the stir-fry?
Fresh ginger adds brightness and warmth but can be omitted or replaced with ground ginger if needed.
- → Can this be served as a main dish?
Yes, it works well as a light main when paired with steamed rice, tofu, or grilled chicken.
- → What oil is best for stir-frying?
Neutral oils with high smoke points like canola or sunflower oil are recommended for even cooking.